No! It would not be safe. Pour it into the sterilized jars then use a cold water bath canner to process. Get a canning cook book and process the time it says. Since tomatoes have so much acid in them you should not need to can under pressure.

I've canned salsa before, it's been several years, but I distinctly remember using the canning instructions for canning tomatoes, which is basically what salsa is. I remember having good success, even though it didn't taste 'fresh' anymore. It was a good product. Find your local canning instructions, and follow that. Good luck!